Welcome to another Cooking 101 class where we are making a super easy enchilada casserole. This is one of the first recipes that I made my husband after we got married. I did use the green enchilada sauce, but it just didn’t turn out the same it was really really good but I would definitely recommend getting the red enchilada sauce. I feel like the red enchilada sauce brings a lot more flavor to the dish but either one would be fine. It’s your choice.

Here is the recipe for the enchilada casserole:

2 to 4 pounds of ground beef
1 tablespoon of garlic powder
1 tablespoon of minced onion
1 tablespoon of white pepper
1 tablespoon of garlic
Two packets of taco seasoning

A lot of people ask me why I use white pepper. Sometimes I feel like it has more of a milder taste than black pepper. So when I make a recipe that I want the flavors to kind of melt together and not one stand out, I’d like to use white pepper because I feel like it adds like a little bit of kick, but it’s kind of blending with everything to.

One large can of enchilada sauce
Two small cans of green chilies
4-8 cups of shredded cheddar cheese
About 24 corn tortillas, uncooked
One small can of black olives
About 2 cups of chopped lettuce
4 cups of spinach, chopped small
A little bit of sour cream for garnish +2 to 3 cups of sour cream for layering the casserole 
Two cans of black beans
One jar of salsa

Here are the directions to put the casserole together:

Start by adding all your spices into your ground beef and cook that until the beef is almost done, but not quite done. You’re going to be cooking this again in the oven so you don’t want your meat to be over done and dry.
Next start layering your casserole dish, first, with some enchilada sauce and salsa, so your shells don’t stick. Next layer with the corn tortillas, then your ground beef, next up your green chilies, followed by a layer of cheese. Then topped with more salsa and sour cream. Your next layer is going to be black beans then your chop spinach, some more cheese and top it off with another layer of your corn tortillas. For the topping you’re gonna put some enchilada sauce on top and then sprinkle more cheese on that. Bake at 375° for about 30 to 45 minutes depending on how fast your casserole cooks and how big your dishes.

(Be careful not to burn the cheese on top. If you need to put it on bake and lower your casserole on the bottom, then it would cook from the bottom up, but really be checking on that because cheese cooks fast and we’ll burn right away)

Pull out the casserole and let it sit for about 10 minutes, so it’s not too hot then sprinkle some lettuce, black olives, and a little sour cream ring on top.

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